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Rib Eye & Filet Mignon Steak

To Japan

CODE: GG82

Oritz Price:$125.00 ( Free Shipping/Tax Included )

In stock
2 kinds 2 ea (GG82)

Delivery can take 7-10 business days. *You can request a specific delivery date 10 days after order date by email or phone. *To Okinawa, $15 shipping fee per item will be charged.  

 

Express Delivery (within 5 business days) is available for an additional $15 per item

If you are looking for a tender meat, this combination is the perfect choice. Rib Eyes are known for their tenderness, juicy flavors and the perfect amount of marbled fat. On the other hand, Filet Mignon has less fat and is known as the priciest meat with the best quality. Also called "Tender Loin", Filet Mignon is the most tender cut. Both are great meats and tender meats are more popular in Japan than Sirloin. Compare both of the most tender meats to see which one you would prefer.

Special Wrapping (FUROSHIKI)

Special gift wrapping only for Steaks and Sukiyaki meat. As congratulation gift to your special ones or seasonal greeting gift, we will wrap gift with traditional Japanese Furoshiki wrapping cloth to show your special care and appreciation.

Gift wrap is available for an additional $10.00 per item. If you wish to add, please choose item code with gift wrapping (item code with "A") from each meat section.

Origin: United States

Contents:

Rib Eye: 1 pc = 7 oz/198g
Filet Mignon: 1 pc = 6 oz/170g

GG82: 2 kinds 2 each
GG16: 2 kinds 3 each
GG17: 2 kinds 4 each
GG18: 2 kinds 5 each

GG82A: 2 kinds 2 each + Furoshiki Gift Wrapping
GG16A: 2 kinds 3 each + Furoshiki Gift Wrapping
GG17A: 2 kinds 4 each + Furoshiki Gift Wrapping
GG18A: 2 kinds 5 each + Furoshiki Gift Wrapping

Delivery Condition:Cool

【How to cook delicious steak】

  1. Thaw
    Slowly thaw in the refrigerator for about 12 hours.
  2. Wait until it gets to room temperature
    About 30 minutes prior to cooking, take the steak out from the refrigerator and wait until it gets to the room temperature. If you start cooking while the center of meat is still cold, the meat doesn't get cooked through or burned outside.
  3. Slice the fibrous part
    Sometimes, Sirloin or Rib Eye has fibrous part between red meat and fat. If there is a hard fibrous, then slice it vertically to the fibrous runs.
  4. Seasoning
    Before you grill the steak, sprinkle salt and pepper to season. It is very simple and light seasoning, but it is also the best way to fully enjoy and taste the flavor of meat!
  5. Grilling
    Heat a pan long enough and grill at high heat with a tea spoon of butter until the surface turns to golden. Then, lower the heat and grill until the juice comes out a little bit both sides. To know how much it cooks through is whether it is as tender as your ear lobe, and it is medium rare. If you like to add flavor with wine or brandy, sprinkle it on top after you flip the steak. When you filp the meat so many times, the juice and delicious flavor will come out, so not recommend it.
  6. Serve while it is still hot!

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